These creamy Popsicles are just the thing for rushed mornings. They're sweet with the deep, caramelized flavor of roasted bananas, get a big protein boost from both Greek yogurt and peanut butter, and are filled with a few slices of fresh banana for texture. Make a batch, tuck them into your freezer, and reach for one whenever you need a quick breakfast that will cool you down in the process, which is always helpful during these hot and sticky days.
Breakfast Banana Pops: Watch the Video
A Sweet Breakfast Popsicle with No Added Sugar
What makes these pops especially great is that they don't contain any added sugar. Roasting the bananas before puréeing them intensifies their sweetness and gives a caramel-like richness to the base, which means there is really no reason to add any other sweetener to the mix. Paired with nutty peanut butter and tangy yogurt, it's a combination that's sure to receive cheers from kids and adults alike.
Peanut Butter Banana Breakfast Pops
1 cup plain Greek yogurt
1/2 cup creamy peanut butter
1/2 cup whole or 2% milk
Arrange a rack in the middle of the oven and heat to 400°F.
Wrap 3 of the bananas individually in aluminum foil. Place them on a baking sheet and roast until very soft, about 30 minutes. Set aside until they are cool enough to handle.
Peel the roasted bananas, place in the bowl of a food processor fitted with the blade attachment, and pulse until smooth but still chunky, about 4 pulses. Add the yogurt, peanut butter, and milk and process until the mixture is smooth and creamy, scraping down the sides as needed, about 30 seconds.
Peel and slice the remaining 1 banana into thin rounds. Press the rounds against the sides of 10 standard (2.5-ounce) Popsicle molds (like these). Divide the yogurt mixture evenly among the molds.
Add a popsicle stick to each mold and freeze until completely solid, at least 6 hours. Run cool water over the molds to unmold.
- Storage: The popsicles can be frozen for up to 3 weeks.